Guar or Indian cluster beans, is one of the green veggie that many people doesn’t like much. This Guar Potato Sabji is for those who doesn’t like this green veggie much. I have added potato to make it more tempting. Guar beans are thin flat pale green and about 2” to 3” long and have tiny pods inside. Guar beans are crunchier than green beans and have a slightly tougher texture. I strongly suggest you to make it at least once and I guarantee you will find it heavenly. This dish adds a little variety to the lunch or dinner menu. Learn how to make guar potato sabji with this step by step recipe.
Step-by-Step Guar Potato Sabji Recipe :
Step 1 : Wash the guar / gavar. Dry them and Chop them into 1.5 to 2 inch long pieces. As well peel the potatoes and chop them in medium size cubes. Keep it aside.
Step 2 : Chop the tomatoes and keep it aside.
Step 3 : Make paste of garlic in mortar-pastel.
Step 4 : Heat the oil in a pressure cooker. Add mustard seeds when oil is medium hot.
Step 5 : When mustard seeds splutter add cumin seeds.
Step 6 : When cumin seeds crackle add carom ( ajwain ) seeds and hing.
Step 7 : Saute for 2-3 seconds add garlic paste. Saute till garlic starts to get brown.
Step 8 : Add tomatoes. Mix well. Cook for 2 – 3 minutes.
Step 9 : Add chopped guar and potatoes. Mix well.
Step 10 : Add salt, turmeric powder, red chili powder, coriander powder and garam masala.
Step 11 : Mix well. Cook for 3 – 4 minutes on medium flame.
Step 12 : Add ¼ cup water. If you require more than you can add more water.
Step 13 : Pressure cook for 4 – 5 whistles. Turn off flame. Allow it to cool down. Open the prepared guar potato sabji, add chopped coriander and gently mix well.
Note : Try to cook it with minimum quantity of water. If you will get more water, you have to cook more to dry it. Then guar will over cook and it will not taste good.
If you love the burnt garlic taste, you can cook till garlic get dark brown in this guar potato sabji.
- 250 gm guar / gavar ( chop in 2 inch long pieces )
- 2 medium size potatoes ( chopped in cubes )
- 8 – 10 garlic cloves
- 2 small tomatoes ( fine chopped )
- ½ tsp mustard seeds ( sarson / raai )
- ½ tsp cumin seeds ( jeera )
- ¼ tsp carom seeds ( ajwain )
- Pinch of asafetida ( hing )
- ¼ tsp turmeric powder ( haldi )
- 1 tsp red chili powder ( lal mirch )
- 1 tsp coriander powder ( dhaniya powder )
- ¼ tsp garam masala
- ¼ - ½ cup water or according to need
- Wash the guar / gavar. Dry them an